Monday, October 31, 2011
This soup has a somewhat creamy broth, and for some reason, that just equals yummy comfort food soup to me. Chowder seems to be a little hardier than a lot of soups. Perfect for making soup a meal! I think it turned out pretty well, and I hope you do too. :)
-4 cups chicken broth
-2 cups water
-2 boneless, skinless chicken breasts, cubed
-1 or 2 russet potatoes, scrubbed and cubed, depending on how much you like potatoes in your soup
-1 can whole kernel corn, drained
-1 can cream-style corn
-1 tablespoon onion powder
-1.5 cup heavy cream, 1/2 cup reserved
-4 tablespoons corn starch
In a large pot over high heat, bring the chicken broth and water to a boil.
In a small bowl, whisk together the corn starch and 1/2 cup reserved heavy cream. Slowly add to the soup while stirring. This will help thicken the soup. Slowly add in the rest of the cream while stirring.
Serve the soup hot and enjoy!
Friday, October 28, 2011
-1 lb ground beef
-3 tablespoons flour
-3/4 cup heavy cream
-1/2 cup milk
-1.5 teaspoons onion powder
-1/2 cup veggies (I used peas and carrots), chopped small
-2 russet potatoes, for mashing
-2 tablespoons butter
-1/4 cup milk
Bring a pot of water to a boil. Scrub the potatoes, leaving the skin on, then cube them and add them to the boiling water. Cook the potatoes until fork-tender, then drain the water. Use a potato masher to mash the potatoes. Add the butter and milk to smooth it out just a bit.
While the potatoes are cooking, cook the ground beef over medium high heat in a skillet until no longer pink.
Serve the mashed potatoes on the plate, and top with the beef mixture.
Tuesday, October 25, 2011
As we all know, pasta is my weakness, so it comes as no surprise that I have yet another pasta dish to share with you. For some reason, baked pasta seems to make the day better. Haha. I love me some pasta, topped with a yummy sauce, but there's something about baking it with melted cheese on top that just gives me a warm fuzzy feeling inside. Yum.
This was super easy and super yummy, and I hope you enjoy it. :)
-fresh tortellini pasta (in the deli section of the store, usually)
-your favorite brand of tomato pasta sauce (I only used half the jar, but I was making a smaller amount)
-1/2 cup heavy cream
-1 cup shredded mozzarella cheese
Preheat oven to 350 F.
Cook the tortellini according to package directions until just al dente. Do NOT overcook, since baking the pasta in sauce will continue to soften it up. No mushy pasta, people! Drain and set aside.
In a sauce pan, combine the tomato sauce and cream.
Bake for about 15 minutes at 350 F, or until the cheese is melted and everything is hot and delicious.
Saturday, October 22, 2011
It wasn't really very difficult, but I will make some improvements next time around. This time I used a sirloin, pounded thin. Next time I think I'll use cube steak. I also think I might have overcooked the meat just slightly. It happens occasionally. Haha. But overall, this was really good, and I will make it again sometime.
I also made the gravy from scratch, and will give you the recipe. But don't feel like you have to make it from scratch...using one of those mixes will work fine too. There are some that are pretty tasty, so don't worry about that part. :)
-Steak, either sirloin or cube, enough to feed everyone
-1/2 cup flour, for dredging
-egg wash, for dredging (1 or 2 eggs, whisked together with a splash of water or milk)
-any seasonings you'd care to add to the flour for flavor in the "breading" (at least salt and pepper)
-veggie oil, for frying (I think I used about 1/4 cup; enough to cover the bottom of your skillet)
-reserved drippings from frying pan
-3 tablespoons flour
-1 cup milk
-salt and pepper to taste
In two shallow dishes, spread out your flour and egg wash. Add the oil to the skillet and heat over medium/medium high heat. Let the oil completely heat up before trying to fry the steak.
Pound out the steak to a thin sheet (approximately 1/2 to 1/4 inch thick). Cut into individual serving sizes before dredging. Season the meat with salt and pepper. Lay the steak into the flour and coat evenly on both sides. Move the steak from the flour to the egg wash, coating evenly on both sides. Return the steak to the flour once again and coat evenly. If your oil is already hot, go ahead and place the steak in the hot oil. If it's not hot yet set it aside on a plate until the oil is hot.
Let the steak get brown on one side, then flip it over to brown the other side. The thin-ness of the steak will make sure it cooks all the way through by the time both sides are browned. Remove from the oil and drain on a paper towel lined plate.
You should have some oil left in the skillet, with some brown bits from the steak frying process.
Plate the steak and anything else you're serving with it (I did mashed potatoes and green bean casserole). Spoon the yummy gravy over the steak and enjoy!